Lentil Chili with Cumin and Green Onions

45 minutes - serves 4

2 teaspoons olive oil

1/2 cup chopped onion

2 garlic cloves, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano leaves

1/8 teaspoon cayenne pepper

4 cups (or more) water

1 cup dried brown lentils, rinsed

1/2 cup tomato puree

1/3 cup plus 2 tablespoons chopped green onions

1. Heat oil in heavy large saucepan over medium heat. Add onion and saute 2 minutes. 
2. Add garlic and saute 30 seconds. Add chili powder, ground cumin, oregano leaves, and cayenne pepper; stir 30 seconds. 
3. Add 4 cups water, lentils, and tomato puree. Increase heat and bring to boil, skimming off any foam from surface. 
4. Reduce heat to medium and simmer until lentils are tender, adding more water by 1/4 cupfuls as needed if dry, about 30 minutes. 
5. Stir in 1/3 cup green onions. Season chili to taste with salt and pepper.

Do ahead: Can be made 2 days ahead. Cover and chill. Rewarm in saucepan over medium heat, stirring occasionally, before continuing. 

Divide chili among 4 bowls. Sprinkle with remaining 2 tablespoons green onions and serve.